Chocolate Chip Cookie Dough

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of[ a cookie sandwich (smush some of the dough in between two vanilla wafers).]

Total Time:
10 min
Prep:
10 min

Yield:
about 1 cup
Level:
Easy

Ingredients
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon alcohol-free vanilla extract
  • 1/3 cup semisweet mini chocolate chips
Directions
  • Whisk the flour, baking soda and salt together in a medium bowl and set aside.

  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.

  • Refrigerate in an airtight container for up to 5 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space evenly out on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, about 10 minutes.

Consumption of raw or undercooked flour may increase the risk of foodborne illness.


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